Snickerdoodle Muffins

With extra people around over the holiday I like having breakfast options.  I love a snickerdoodle cookie so made into a muffin I justify this as a breakfast item.  The recipe can be found on many blogs, but this is the recipe I went with from Culinary Concoctions by Peabody.  It is also a good recipe for making ahead and freezing.






Snickerdoodle Muffins

ingredients:

2 sticks unsalted butter
1 c sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tarter
3/4 tsp freshly grated nutmeg
1 1/4 c sour cream
1 1/4 c all purpose flour

mixture for coating:
1/2 c sugar
1 Tablespoon cinnamon

Directions:

Cream butter & sugar until soft about 3-5 minutes.  Add vanilla, then add eggs one at a time.  Mix dry ingredients together in another bowl.  Add flour mixture and sour cream alternately till all incorporated (don't overmix flour).

Using ice cream scoop dip into batter and drop into cinnamon/sugar mixture till coated then place into muffin cup.  I used my small cookie scoop so did 2 scoops per muffin which incorporated more cinnamon mixture.  Bake at 350° for 20-22 minutes or till golden brown tops.